Spiced Grilled Paneer Tikka

1.In a large mixing bowl, combine salt, lemon juice, and Greek yogurt. Mix well until smooth.

2.Add garam masala, cumin powder, turmeric powder, Kashmiri chili powder, oil, and ginger garlic paste to the yogurt mixture. Stir to form a uniform marinade.

3.Gently fold in the paneer cubes, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes; for best flavor, marinate for 3-4 hours or overnight.

4.Heat 2-4 tbsp oil and 1-2 tbsp butter in a heavy-bottomed pan over medium heat.

5.Add the marinated paneer cubes in a single layer and shallow fry, turning occasionally, until all sides are golden brown and slightly charred, about 8-10 minutes. Remove and set aside.

6.In another pan or kadai, heat 2-3 tbsp oil over medium heat. Add cumin seeds and let them splutter.

7.Add finely chopped onions and sauté until golden brown, about 8-10 minutes.

8.Pour in the pureed tomatoes and cook on medium heat until the oil separates from the masala, about 10-12 minutes.

9.Add Kashmiri chili powder, coriander powder, garam masala, and salt to taste. Stir well and cook for 2 minutes.

10.Pour in the boiled water, mix, and bring the curry to a gentle simmer.

11.Add ghee (if using), butter, and chopped cilantro leaves. Stir to combine.

12.Reduce heat to low and gently fold in the fresh cream and crushed kasoori methi. Simmer for 3-4 minutes, stirring occasionally.

13.Add sugar if desired to balance the flavors. Adjust salt and spice levels as needed.

14.Carefully add the grilled paneer tikka cubes to the curry. Stir gently to coat the paneer with the masala without breaking the cubes.

15.Simmer the paneer tikka in the curry for 5 minutes to allow flavors to meld, keeping the heat low to prevent curdling of cream.

16.Transfer the Spiced Grilled Paneer Tikka to a serving dish. Garnish with sliced green chili and a drizzle of cream.

17.Serve hot with fluffy basmati rice, cumin rice, butter naan, or any flatbread of choice.